Magic Chef DM15H 14B Use Ard Care Instructions page 52

VEGETABLE RECIPES
SPINACH WALNUT SALAD PEPPERS WITH GREEN RICE
4-8 strips bacon, microwaved crisp (see page 41 ), 4 medium green peppers (11/4Ibs.)
saving 1 tablespoon bacon fat 1 (10 oz. pkg.) frozen chopped spinach, defrosted,
1/2cup low fat cottage cheese squeezed to remove all juice
1 tablespoon distilled white vinegar 2 eggs
1 teaspoon sugar 1 teaspoon crushed garlic (2 to 3 cloves)
1/4teaspoon salt 1 cup cooked rice
1/8teaspoon ground white pepper 1/2 cup grated Parmesan cheese
1/3cup coarsely chopped walnuts 1/4cup melted margarine or butter
1 lb. fresh spinach, cooked (see chart, page 49) 1 (151/2oz.) tomato sauce, divided
1/2 cup (2 oz.) shredded mild cheddar cheese
In bowl, stir the tablespoon reserved bacon fat, cottage
cheese, vinegar, sugar and salt. Drain cooked spinach; Cut the top off each pepper crosswise; remove stem and
lightly press against colander to remove moisture. Place dice remaining pepper top into bowl Remove seeds and
spinach in bowl or on plates, top with walnuts, then cottage hollow out whole peppers. To chopped pieces in bowl add
cheese dressing. Crumble bacon over all. Makes about 4 spinach, eggs, garlic, rice, Parmesan, margarine and half
servings, tomato sauce. Mix well and divide evenly into hollowed
peppers. Arrange in 2-qt. casserole. Spoon remaining half
ITALIAN VEGETABLE SOUP (MINESTRONE) tomato sauce over peppers. Cover. MICROWAVE ON 'HI'
15 TO 20 MINUTES until heated. Top with cheese. Makes
1 (10 oz. pkg.) frozen mixed vegetables 4 servings.
1 medium zucchini, cubed (2 cups)
11/2cuds thin slices cabbage (5 oz.) BOURBON ONION MUMS
4 oz. spaghetti, (3-inch lengths) (11/2cups) 4 medium white onions
3 tablespoons beef bouillongranules 4 tablespoons bourbon or water
4 bay leaves Toppings: melted butter, Parmesan cheese, green
1/2teaspoon ground black pepper onionslices
1 (151/2oz.) can chopped tomatoes
Peel onions and remove thin slice from bottom so each
8 cups water one sits flat. With sharp knife, make 5 or 6 vertical crosswise
2 tablespoons margarine or butter (optional) cuts through each, cutting almost to bottom. Then, at a dght
angle to the original cuts, make 5 or 6 more vertical cuts
Combine ingredients,except margarine, in 4-qt. dish. Cover (Fig 1). (Tops of onions should look like they have been cut
and MICROWAVE ON 'HI' ABOUT 50 TO 60 MINUTES; stir intosquares.) Arrange onions in 8-inch square dish, pour 1
every 15 to 20 minutes untilspaghetti is tender. Add tablespoon bourbon over each; brush each with butter and
margarine. Makes 8 to 10 servings, sprinklewith Parmesan. Cover with wax paper, MICROWAVE
ON 'HI' 7 TO 10 MINUTES (depends on size of onion), until
GARDEN VEGETABLE PASTA SAUCE mums have softened and spread into flower-shape forms.
2 tablespoons oliveoil (Parmesan stays on the tips of the "petals") Let stand 5-10
minutes. Carefully remove from dish with wide pancake
1/2cup chopped celery turner. Baste with pan juices, and sprinkleeach flower with
1/2cup chopped scraped carrots green onion. Makes 4. NOTE: you can also make attractive
1/2cup chopped onion onion flowers by cutting whole onionsinto wedges (like a
1/4cup chopped fresh parsley pie, Fig 2). Try both shapes.
2 teaspoons honey _/z,'l__JS__l._L__ J__/I I ....A:C'_--"._I .L__I
1/2teaspoon mincedfresh garlic ,,_, _ _ )i,, _!_,,_ _
1 teaspoon dried thyme leaves
1 can (151/2 oz.) tomato sauce
In 2 to 3-qt. casserole place oil, celery, carrots and onion.
Cover and MICROWAVE ON 'HI' 3 TO 5 MINUTES, until
softened. Stir in remaining ingredientsand continue
MICROWAVING 2 TO 3 MINUTES, until hot. Stir and let - I I --
stand few minutes to blend flavors. Makes enough sauce for
about 3 to 4 servings with pasta (7 to 8 oz. uncooked,
cooked to pkg. directions). Gamish with cheese, if desired. Fig.1 Fig.2
50